Description
This Lemon Blueberry Muffin Chia Pudding is a delicious blend of creamy yogurt, fresh blueberries, and crunchy oats. Its irresistible flavor and easy preparation make it a perfect dessert or breakfast option for anyone craving something healthy and homemade.
Ingredients
Scale
- 1/2 cup unsweetened plant-based yogurt
- 1 cup frozen blueberries, thawed
- 2 tbsp maple syrup or blueberry jam
- 3 tbsp gluten-free rolled oats
- 2 tbsp toasted pecans
- Zest of 1/2 a lemon
- 1 tsp vanilla paste (optional)
- 1/2 tsp kosher salt
- 3/4 cup unsweetened plant-based milk
- 1/3 cup chia seeds
- 3 tbsp gluten-free rolled oats
- 1/2 tbsp vegan butter (optional)
- 3 tbsp toasted pecans
- 2 medjool dates
- Zest of 1/2 a lemon
Instructions
- If desired, toast the pecans in a skillet over medium heat for 4-5 minutes until fragrant.
- Blend together yogurt, blueberries, maple syrup, rolled oats, pecans, lemon zest, vanilla, salt, and milk until smooth. Adjust flavor to taste.
- Transfer the mixture to a container, stir in chia seeds, and let sit for 10 minutes before stirring again. Refrigerate for at least 1 hour or overnight.
- For the crumble, toast the oats in the same skillet for about 8 minutes. Add butter for extra flavor if desired, then cool.
- Pulse pecans and medjool dates in a food processor until crumbly. Add toasted oats, lemon zest, and a pinch of salt to combine.
- Layer crumble and chia pudding in cups or bowls as desired.
Notes
Toasting the pecans enhances their flavor, but it can be skipped if time is short.
Make the pudding a day ahead for a quick grab-and-go breakfast.
Experiment with different plant-based yogurts for varied flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg